Creamy Chicken and Mushroom Soup for Food Processor

Here is your requested recipe for Creamy Chicken and Mushroom Soup:

Ingredients:

1. 2 tablespoons butter
2. 1 onion, diced
3. 2 garlic cloves, minced
4. 8 oz. sliced mushrooms
5. 1 lb. boneless, skinless chicken breasts, cut into small pieces
6. 4 cups chicken broth
7. 1 cup heavy cream
8. 1/2 teaspoon dried thyme
9. 1/2 teaspoon salt
10. 1/4 teaspoon black pepper
11. 2 tablespoons chopped fresh parsley

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
2. Add the sliced mushrooms to the pot and cook for 5-7 minutes, until they have released their moisture and are lightly browned.
3. Add the chicken to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
4. Pour in the chicken broth, heavy cream, dried thyme, salt, and black pepper, and stir to combine.
5. Bring the soup to a simmer and cook for 15-20 minutes, until the chicken is cooked through and the flavors have melded together.
6. Remove the soup from the heat and stir in the chopped fresh parsley.
7. Ladle the Creamy Chicken and Mushroom Soup into bowls and serve immediately.

This soup is rich and satisfying, with a creamy texture and savory flavors from the chicken, mushrooms, and herbs. It's perfect for a cozy night in or as a comforting meal when you're feeling under the weather. Enjoy!

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